Reviewed: Jul. 20, 2006

delish

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Reviewed: Jul. 11, 2006

**one important note - LET THIS SIT OVERNIGHT so the cake absorbs the wet toppings, it is much better that way.** i am the office baker, so i regularly bring things in for folks to try. this recipe, however, blew everyone away. they raved about this one. the only change i made was to make more of the cream cheese/heavy cream mixture as other reviewers suggested. it was wonderful!

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kelly

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 5, 2006

Absolutely amazing. I'll definitely make this again. I used angel food cake in place of pound cake (after reading other reviews). I layered with raspberries, blueberries and strawberries to keep with the patriotic theme of our fourth of July party. My last layer was a layer of whipped cream and I created a flag design on the top using blueberries and raspberries. It was a hit! Next time I may use 3 packages of cream cheese--the glass bowl I used must have been very wide and I had to layer it very thinly so I'd have enough. Used lowfat cream cheese and Splenda. Spectacular!! Thank you for the recipe!

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HJV73

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Reviewed: Jul. 4, 2006

I have never made a trifle before this and it was so easy. This trifle was sweet and rich. I made it for a work function and had many, many compliments on it. THanks!

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AMILES76

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Reviewed: Jun. 30, 2006

This was a hit! I brought it to a get together and everyone just raved over it. It was so light and not too sweet, just perfect. The BEST part is that it was soo easy to make and all the ingredients were readily available. Thank you for this recipe!

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SWTAPKANGEL

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Reviewed: Jun. 29, 2006

I made this recipe for a work function and it went over well not great. I did make some changes - I used two frozen Sarah Lee pound cakes, I also chopped two chocolate bars and sprinkled on top of the cream cheese layers. Next time I think I would use three blocks of cream cheese and add a little more sugar to compensate as I ran low on the cream cheese mixture. Also instead of lemon juice I added some Grand Marnier as orange would go well with the rasberries and choclate I added.

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Melissa

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 21, 2006

Excellent dessert!! Made this for Father's Day BBQ and it was a big hit by everyone. I used strawberries as others had suggested, fresh ones that I added a little sugar and let them sit in the fridge...this created a litte sauce that I drizzled over the cake. I did not have cocco powder so I sprinkled the top with fine crushed walnuts!! Looked awesome and gave it a great taste. Will definitly make again!! Thanks Bonnie!!

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DIZZYD1219

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Reviewed: Jun. 9, 2006

I reduced the serving size to 9 servings and the calculations on the ingredients side changed, but the directions on the recipe side, didn't. I just wasted two cups of sugar and cream, but I'm glad I caught that. Instead of raspberries, I used strawberries, cut up lengthwise. I put the '9 servings' into 5 champagne glasses and it was beautiful! Topped it with a whole strawberry and used peppermint cocoa powder from Starbucks. You could barely taste the cocoa, though. I didn't think it would taste that great, because I'm not a big fan of pound cake, but after keeping it in the fridge for four hours and after having everything stiffen up, my guests were so impressed... I was VERY impressed! It was so delicious! I was sad that I couldn't have seconds and I'm sure others were, too. Thank you so much for sharing the wonderful recipe. God bless!

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calebs wife

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Reviewed: Jun. 2, 2006

It was very good. Definitely glad I only used one cream cheese and added more sugar. My entire family loved it!

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dkatvala

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Reviewed: May 24, 2006

This is great for BBQs, potlucks or just a really special dessert!

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AC14836

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Reviewed: May 16, 2006

Use any berry that you like i have used just about very kind i can think of and everyone has raved over it! Easy, Easy, EASY!!!

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Tera

Cooking Level: Expert

Home Town: Meridian, Mississippi, USA

Living In: The Colony, Texas, USA

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Reviewed: May 15, 2006

This was really yummy, and everyone really enjoyed it. I took others' advice and added strawberries, and I'm glad I did. Next time I make it I would use less of the cream cheese mixture, and add a layer of just plain Cool Whip on top of the cream cheese.

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SAXYJESS

Cooking Level: Expert

Living In: Yucaipa, California, USA

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Reviewed: Apr. 29, 2006

I made this trifle for the first time for a party. This is a fabulous dessert! People went back for seconds and thirds. I poured (not drowned) cream sherry over the cake slices which is what the tradition English trifle recipe calls for. I will make this again and again!

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breezygirl

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Reviewed: Apr. 24, 2006

The Raspberry Trifle was very good. I served it in individual cup and it looked very fancy. Yes the raspberries were very tart so I would suggest blueberries(that is what I am going to try next time) or just not serving it to children. I did have to use store baught whipped cream since my blender was not working and it turned out very yummy. This overall was Fresh and creamy!

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the_crazy_cooker

Home Town: Saint Joseph, Missouri, USA

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Reviewed: Apr. 2, 2006

This was a very delicious dessert. I followed some suggestions of other reviews (isn't this website fantastic?) and used a yellow cake and various berries. It was so good!

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SherryS

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Shelbyville, Indiana, USA

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Reviewed: Mar. 23, 2006

Excellent recipe - got rave reviews. I made this in wine glasses and it looked very special. Added a sprig of mint on top as a garnish. To cut on calories, next time I will substitute angelfood cake, splenda, and fat free cool whip - and I'm sure the results will be very delicious!

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Mar. 19, 2006

This trifle was okay. The raspberries are very tart. Maybe sweetened frozen raspberries would be better. Like another reviewer said, this recipe has good intentions. I too think it would be wonderful with strawberries. You need to be a fan of raspberries to enjoy.

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MANDY91576

Cooking Level: Expert

Home Town: Gettysburg, Pennsylvania, USA

Living In: Abbottstown, Pennsylvania, USA

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Reviewed: Mar. 9, 2006

Good the first day. Even better the next!

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clem

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Reviewed: Feb. 21, 2006

this trifle was fantastic! i used 2 pints of fresh sliced strawberries based upon another reviewer's suggestion. sprinkled sugar on the strawberries and let them sit for a while as it made a nice syrup. i also used angel food cake instead of the pound cake. it all made for a great strawberry shortcake that was delicious and beautiful!

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mishamillie

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Reviewed: Feb. 16, 2006

This recipe has good intentions. I wonder if just sweetened whipped cream would be better. Also, a flavored pound cake like lemon would be good. I'll try again!

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hillary

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